Chicken + Sweet Potato + Coconut Curry

This slow cooker curry is the weeknight meal you’ve been waiting for! It’s hearty, nourishing and completely satisfying!

In the past, it would have never crossed my mind to even try making curry at home. Curry is something I’ve always saved for takeout orders. Little did I know, it’s actually super simple to make at home in the slow cooker. This recipe cooks up thick and has a stew-like quality that I find super comforting in the colder months.

Now I really have to give credit to Boy’s Ahoy for the original recipe. I stumbled across her recipe last year and have been making a variation of it on a regular basis ever since! Over the course of the last year, I’ve slightly adapted her recipe to my preference which is reflected below.

ingredients:

1 - 1 1/2 lbs skinless boneless chicken breasts

1 yellow onion, diced

2 red bell peppers, diced

3 carrots, peeled and diced

1 sweet potato, peeled and diced

2 cloves garlic

1 tsp coconut oil or cooking spray (to spray the bottom and sides of your crockpot)

1 - 6 oz. can tomato paste

2 - 13.5 oz. cans full fat or light coconut milk (sauce will be slightly less thick using light)

1 tbs curry powder

1 tbs garam masala

1 tsp salt

2 cups cooked brown or jasmine rice

*optional for serving : fresh cilantro or naan bread & mango chutney

directions:

Add garlic, tomato paste, coconut milk, curry powder and garam masala to a high powered blender or food processor. Blend until smooth and set aside.

To your slow cooker, add chicken, diced onion, diced carrots, diced sweet potato and diced red bell peppers. Pour blended coconut milk mixture over the the chicken and vegetables in the slow cooker.

Place lid on the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours (or until veggies have softened and chicken can be easily shredded with a fork).

When fully cooked, remove chicken from the slow cooker and shred with a fork. Add the shredded chicken back to the slow cooker and stir. Taste and add additional salt if needed.

Cool slightly and serve over rice. I recommend topping the curry with fresh cilantro and serving alongside lightly toasted naan bread and mango chutney.

recipe notes:

If you can’t eat curry 3 nights in a row, I highly suggest freezing some of it! I typically freeze half of this recipe and save it for a later date. It can be easily thawed and reheated on the stovetop.